Freezing Prepared Food
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 190. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Freeze extras of everything from breads to stews to have foods in reserve. Freeze most casseroles before baking. Cook casseroles first, though, that contain raw rice, raw vegetables, or raw meat that has been frozen and thawed. Follow the freezing directions on pages 188-189.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Foodsaver" by Tobyotter; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/78428166@N00/6845323434. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.